Okay, well…best vegan chili “ever” in my opinion, anyway. This was super-easy to make and I am going to make it a monthly staple in my diet. OMG was it delicious. I even took the time to break down all of the calories, fat, carbs, and proteins because I know how important this meal is going to be to me. It’s low in fat, high in protein, and tastes ridiculously good. It hits the trifecta of healthy eating.
Also, it freezes really well, so I always have a bunch sitting in 3-cup tupperware containers in the freezer at all times. I’m still not great at diversifying meals during the week because, quite honestly, it takes time and planning ahead and I haven’t mastered the weekly shopping trip yet. I usually pick 3 or 4 meals to make and then just eat the leftovers the entire week. Maybe that’s how everyone does it, I dunno.
I made this vegan chili HOT. I mean *really* HOT. When I make it, I double the jalapeños (seeds in) as well as the ground chipotle chili powder and I add an extra pepper from the canned sauce. Follow the recipe below exactly if you like low-medium heat, otherwise throw in 1 more jalapeño and maybe some extra chipotle peppers in adobo sauce.
One of my readers said she made it and won 1st place at a chili cook-off at her college…so that’s sayin’ something!
Instead of sour cream, I add a dollop of cold soy yogurt on top to tame the heat. If you’re not into the whole vegetarian thing, you could add ground beef to the recipe and use real sour cream if you’d like.
F. Oliver’s is a family-owned business located in the Finger Lakes region of New York state that imports the most wonderfully fresh extra virgin olive oils and vinegars. Their olive oils often arrive just weeks after being pressed, not like the commercial store-bought stuff that sits on a shelf for a year or longer. They also happen to be a freelance client of mine, so I try to give them a plug whenever I can. I don’t get paid to use their products or for sponsored placements, I simply LOVE their oils and use them every chance I get. You can buy their products online at folivers.com.
The hardest part of making this vegan chili is cutting the vegetables! Once they are stir fried with the spices, just toss in the sauce, let it simmer for a 1/2 hour, throw in the beans to warm through, and presto. P.S. Oregano has no business being in a chili.
Best Vegan Chili, Ever.
- 2 tablespoons olive oil (I used “Fresh Bright Basil” infused)
- 2 medium chopped onions
- 1 green, red, and yellow bell pepper (chopped)
- 4 cloves garlic, minced
- 1/2 of (7 oz) can of chipotle peppers in adobo sauce
- 1 fresh jalapeño pepper, chopped (I left the seeds in.)
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle chili powder
- 1 (28 oz) can of diced tomatoes
- 1 (28 oz) can of crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (15.5 oz) can each of red kidney beans, cannelloni beans, and black beans (rinsed and drained)
- 1/2 cup fresh parsley, finely chopped (3 tablespoons dried)
- In an 8 quart pot, heat 2 tablespoons of olive oil.
- Add the onion, yellow, green, red peppers, and jalapenos and stir-fry for 15 minutes.
- Add the garlic, cumin, chipotle peppers in adobe sauce (only use 1/2 a can or you’ll be sorry), and stir-fry for 5 more minutes.
- Add both cans of tomatoes, chipotle chili powder, salt & pepper and stir.
- Heat till bubbling, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add all of the beans and the parsley and simmer for 10 more minutes.
- Serve with a dollop of soy yogurt on top!
Hey! If you make this recipe, please snap a photo and hashtag it #ContraryCook. I’d love to connect with you. Also, if you’re into Pinterest, the image below would make for an awesome pin (wink, wink). Double the images for double the fun!
NOTE: 2-hour post-meal blood sugar level 105mg/dl. Strange, but true.